Dave Navarro, Jr is the director of the Topeka Community Photo Studio, a place for all photographers, amateur to pro. An avid photographer and videographer, you will often find David driving the backroads of Kansas in search of the perfect shot.

Cut meat into pieces no thicker than 1/2”. In a bowl place a layer of salt, then place a layer of fish, then cover that layer with salt. So on and so forth until you have used all the fish and then cover it with salt. Set in fridge 24 hours. Next rinse all salt off fish and place in container covering fish with white vinegar. Set in fridge 24 hours. In a sauce pan, mix 1 C port wine, 1 C sugar, 2 C vinegar, 2 C water, and 2 Tbsp pickling spice and bring to a boil and remove from heat. Clean onions and slice. Once the solution you boiled has cooled, strain out spices. In pint jars create layers of onion and fish until you reach the neck of the jar. Pour cooled solution in jar until all meat and onion is covered. Place ring and lid on jar and set in fridge 24 hours before eating.

Videos - What's In Outdoors

QDMA NEWSLETTERS- GRANT WOODS GROWING DEER.TV SITE…..A trapped Ozark bear and I reveal ticks in a typical fawning area... the tick population is shocking. Watch this episode to find out more. CAUTION: Video may be graphic for some people